The citrus trees are loaded with lemons this time of year in Arizona. The air is sweet and most
of us are sneezing with allergies. But we have LEMONS. Lots and Lots
of Lemons. What to do?Luscious Lemon Loaf from page 198 Tastes & Treasures Volume I
Ingredients:
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract
Directions: Preheat the oven to 350 degrees. Grease or line a 5 X 8 " loaf pan with baking parchment paper. Sift the flour, baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.
Spoon the batter
into the prepared pan and bake for 55-60 minutes or until the loaf tests
done. Cool in the pan for 5 minutes. Remove to a wire rack to cool
completely.Note: you may drizzle with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. Pierce the loaf with a fork to let the delicious drizzle sink deep inside. Top with sliced lemons and blueberries.
Makes 1 loaf.
